I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg
I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and pou
I want to bake a chard quiche. Normally, I would use short pastry for the crust, but I want to practice my flaky pastry skills. Still, I plan to bake it in the
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advan
Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be e
Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables.
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery th
I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unp
I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering th
Can I put my quiche together the night before with an unbaked crust, refrigerate over night, and then bake it off the next morning?
A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amo
Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère th
I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use th
I was experimenting with Quiche in the kitchen this weekend. I didn't follow any specific recipe as I had watched serval on YouTube and felt it couldn't be too
What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I
My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What'
I've seen creme fraiche recipes for quiche and I have some store bought creme fraiche on hand that was bought for me a few days ago. My conc
Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry.